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Old December 24th, 2010, 09:26 PM
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Thumbs up Brunswick Stew

i cannot find the thread where Luanne posted her recipe for Brunswick stew but I made it Wednesday and we had it last night. Terrific! DH asked why I'd never made it before. Who knew
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Old December 24th, 2010, 09:55 PM
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Looks like this recipe just got another fan!

I am reposting Luannes wonderful recipe, so anyone can copy and paste it,without hunting as I just did....I am going to make this,once I go food shopping for all I need..Thanks again Luanne..xoxo

1 small pork roast, cooked(can be done in large pot on stove, in crock pot, or oven)
1 chicken or 4 chicken breasts, boiled(reserve broth)
1 onion, chopped(size depends on how much you like onion)
2 cans(15 Ĺ oz) tomatoes
2 cans or a bag of frozen whole kernel corn
2 cans or a bag of frozen garden peas
2-3 cups cubed potatoes
1 can lima beans(optional)
1 tablespoon sugar(or brown sugar)
1 teaspoon Worcestershire sauce
2-3 tablespoons hot sauce(Heinz 57 sauce works too)
1 small(12 oz) bottle ketchup
3 cups chicken broth(or water, if you prefer)
salt and pepper according to taste

Mom usually cooked the pork roast and chicken the day before and let it cool, then deboned and shredded it the next day. She put it into a big pot, with the vegetables(except the potatoes - - she added them in the last hour, so they didnít get mushy), sugar, Worcestershire sauce, ketchup and broth(or water) and salt and pepper. She cooked it slowly, for hours, over low heat(it scorches easily, and nothing is worse than scorched Brunswick Stew), about 2 Ĺ - 3 hours . You have to taste it to see of it needs more salt, pepper or hot sauce. Sometimes she would add more water, if it started to cook out.

This is a recipe she found in one of those church cook books and modified over the years. Some people add different things, butter beans instead of lima beans, or some add green beans. Mom usually used whatever she had on hand - - if she had lima beans, she added them, or would use leftovers(corn, butter beans, garden peas). Also, some people use barbecue instead of hot sauce. It makes the flavor a little different.

Itís something you have to experiment with, or modify to your own tastes. My momís Brunswick Stew was very soup-like, and had more bite(from the hot sauce). My uncle adds more sugar to his, and is somewhere between a soup and a stew. My best friendís mom makes her with barbecue and chicken and hers is very thick. Itís all good, itís just a matter of getting the right combination to suit you.

This is the one I settled with after searching on line. I grew up eating this stuff, and you can still find it in resturants in Florida, Georgia and South Carolina. Maybe other states as well, but I have not visited them. :-D

Funny story My Uncle Johnny made the best stew. He was a good old boy, and the first person I ever heard about that grew up on the wrong side of the tracks. When my mom and Aunt couldn't think of anyone else to talk about, they always could rely on Uncle Johnny for something to talk about.

Uncle Johnny would start early in the morning, with a big iron pot, over an open flame in the back yard. He and his buddy would start throwing things in, and around 10:30 the beer would come out. By the end of the day, the stew would be done, and my uncle's liver would be too.:-D

One year he asked me where the family cat was. I told him I didn't know and he pointed to the stew and smiled. I didn't eat stew that year, and spent the rest of the day holding the cat to be sure it didn't end up in the stew. My Aunt would fix iron pan cornbread to go in the stew.

One other thing. No self respecting southerner puts potatos in their stew. My uncle said "That just isn't right":-D
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Old December 25th, 2010, 09:11 AM
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Darn it !

I asked Liz if she would make this and she said "Not if it doesn't have taters !"

Yes, were transplanted Yankees. I like beans in my chili and potatoes in stew.
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Old December 25th, 2010, 05:12 PM
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Originally Posted by Phil&Liz View Post
Darn it !

I asked Liz if she would make this and she said "Not if it doesn't have taters !"

Yes, were transplanted Yankees. I like beans in my chili and potatoes in stew.
I agree: Gotta have the beans and the potatoes.

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Old December 25th, 2010, 06:56 PM
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I am going to turn all of you into Southerns yet!! Be careful, Before you know it you'll talk slow, and to much, and start liking the Falcons.

So glad you liked it. You can by all means put potatoes in it. Jist cut them small, or you will end up with potato soup.
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Old December 25th, 2010, 09:52 PM
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I opted to go "taterless". We had it with nice fresh crusty french bread. Delicious! I think it might go well with rice also?
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Old December 25th, 2010, 09:57 PM
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Once you cook the meat...do you shred it all? I guess it would have to be slow cooked to achieve the shedding ?
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Old December 25th, 2010, 10:17 PM
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It doesn't have to be slow cooked. Before SC I would put the pork in the frying pan, with water, and put the lid on it. Cook on medium heat. The chicken I would put in the oven, 350 until done. The trick to breaking the meat apart is to wait until the meat has cooled. If I am in a hurry, I put it in the freezer for about 30 minutes. It comes apart much easier cool, or cold.
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Old December 26th, 2010, 06:53 AM
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Quote:
Originally Posted by Phil&Liz View Post
Darn it !

I asked Liz if she would make this and she said "Not if it doesn't have taters !"
Phil
I told you that you needed to do the cooking.
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Old December 26th, 2010, 01:23 PM
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Quote:
Originally Posted by ScurvyDog View Post
Originally Posted by Phil&Liz
Darn it !
I asked Liz if she would make this and she said "Not if it doesn't have taters !"

Phil
I told you that you needed to do the cooking.
OMG thats funny. I used to cook alot. In fact I would make a good stew once in a while. I made lasagna, roasts, Roulaten.
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Old December 26th, 2010, 08:32 PM
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I love middle GA stew. Had some last weekend. They don't know how to make it in NW GA.
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